Classic Vanilla Bundt Cake

Equipment

• 1 Kitchen scale
• 1 Bundt pan (12 cup)
• 1 Stand mixer or hand mixer

Ingredients

Vanilla Cake

• 3 cups (375 g) all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract
• 1 cup (236 ml) whole milk, room temperature

Simple Glaze

• 1 cup (120 g) confectioners’ sugar, sifted
• ½ teaspoon pure vanilla extract
• 1-2 Tablespoons milk

Direction

1. Preheat oven to 350° F. Grease a 10 or 12-cup bundt pan and set aside.
2. Whisk together flour, baking powder, baking soda and salt. Set aside.
3. In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar until light and creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla and almond extract. Scrape down the bottoms and sides of the bowl as necessary.
4. Alternate adding the flour mixture and the milk. Add one third the dry ingredients, followed up by half of the milk. Repeat. Finish by mixing in the remaining third of dry ingredients just until combined (avoid over-mixing).
5. Transfer batter to prepared bundt pan. Tap the pan on the counter to remove any air bubbles and help the batter settle into the crevices. Bake at 350° F for 45 to 55 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
6. Make the glaze. Whisk together the confectioners’ sugar, vanilla and 1 Tablespoon milk. For a thinner glaze, add more milk. Pour over cooled cake, slice and serve.